Butter your slow cooker on the bottom and sides. In a large bowl pour in the washed berries with half cup sugar and a half cup of the Bisquick. Pour the mixture into the buttered crock pot.

In another bowl, mix the rest of the Bisquick, 1/4 sugar, melted butter, milk and vanilla until a soft dough. Scoop by teaspoon or my preferred method, a cookie dough scoop, on top of the berry mixture. Now mix the remaining 1/4 cup sugar and the cinnamon and sprinkle over the dough mixture. Do not stir. Just put lid on, cover and cook on high 2 to 2 1/2 hours until dough is puffy and fruit is bubbling and hot. Serves 10.

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